Winter is coming! And the holidays are less than a month away! So, take out your hammers (just kidding!) and crush some candy cane, for this delicious chocolate peppermint bark recipe!  

For this recipe you will need a simple flat pan (any size will do) and parchment paper! The smaller the pan, the thicker your chocolate bark will be.  

You will also need milk and white chocolate chips. I prefer using Hersey’s chocolate chips, but you can substitute any! I will also be adding food coloring, so I can achieve a holiday theme! 

In addition to chocolate, you will need some peppermint candy canes and festive holiday sprinkles! If you don’t like peppermint, you can use any flavor of candy cane. This is a scrumptious treat that is sure to entice your taste buds! 

Now, let’s begin!  

Ingredients (for the asterisks see notes below) 

• 2 cups milk chocolate chips  
• 1 cup White chocolate chips  
• 6 Peppermint candy canes (crushed) 
• Holiday sprinkles (1-2 tablespoons) 
• Red and green food coloring  

• 1 cup of water  
• Parchment paper 
• Flat sheet pan 
• Large glass bowl* 
• Stove-safe pan** 

INSTRUCTIONS 

Step 0.5: Prepare a flat sheet pan by placing parchment paper on it. If the sheet pan is deep, then tape some parchment paper to all sides of the pan.  

Step 1: Place your candy canes in a large Ziplock bag and thoroughly crush them until there are no large pieces remaining.  

Step 2: Take a large glass bowl and place 2 cups of milk chocolate chips in it. 

Step 3: Add 1 cup of water to the stove-safe pan, and make sure the glass bowl can fit safely over the pan without touching the water in the pan or falling into the pan. 

Step 4: Place the water filled pan on the stove at medium high heat and bring to a boil. Reduce the heat to a low simmer and wait for the water to calm down. 

Step 5: Place the glass bowl with the milk chocolate chips, carefully over the pan. 

Step 6: Continuously stir the chocolate and cook until it is liquid and fully melted. Do not stop stirring until the chocolate is fully melted.  

Step 7: Pour the melted chocolate onto the parchment-lined sheet pan, evenly coating the entire pan. 

Step 8: Place the milk chocolate layer in the fridge for 20 minutes to set.  

Step 9: While the milk chocolate is setting, wash your medium glass bowl and add your white chocolate chips into it. 

Step 10: Melt the white chocolate chips in the same way as the milk chocolate chips. 

Step 11: Once the chocolate is melted, add a small drop of red food coloring and a small drop of green food coloring. After you add the drops, do not mix them yet. 

Step 12: Remove the milk chocolate from the fridge and pour the white chocolate over the milk chocolate bark. 

Step 13: Use the back of a spoon to swirl the green and red food coloring, making sure to leave white, green and red swirls on the chocolate. 

Step 14: Sprinkle the crushed peppermint candy cane all over the chocolate and add as many holidays themed sprinkles as you like. 

Step 15: Place the chocolate in the fridge for 20-30 minutes or until fully set. When hardened, remove the bark from the fridge and break it into pieces.  

Step 16: Enjoy!  

NOTES 

*Make sure that the glass bowl can fit inside the pan without touching the water 

**Any stove safe pan will do if the glass bowl can fit over the pan without falling